Author
Topic: oxidation (Read 2077 times)

I posted a question on tech talk about a mead of mine getting oxidized in a carboy with too much head space. I'm looking for any info that is out there on reversing this process. It seems like since this is a reduction/oxidation reaction, it should be possible to push it back the other direction. Unfortunately, despite having a chemisty background, I have no clue how to do this or what chemicals to use. Sulfiting helps prevent oxidation, but what is available to reduce mead/beer/wine once this has taken place?

"If a batch does get oxidized, fining with casein or powdered milk may help remove the oxidized character if it is not too severe. Charcoal fining is another option. In meadmaking, these options are almost never needed."